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Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator.

Makes 16 servings

Gather and Prepare: Set oven at 425F. and in a food processor or blender, add . . .
  • 1 15-ounce can artichoke hearts, drained until moisture is gone as much as possible
  • 1 or 2 small garlic cloves, pressed
  • 1 15-ounce can no salt white beans, drained and rinsed
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped scallions
  • 1 teaspoon fresh oregano
  • 1 tablespoon chopped fresh basil
  • Cayenne pepper, pinch
  • Black pepper, to taste

Then add, once baked in foil for 20 min at 425F:
  • 1 small white onion, chopped


Wrap the onion in foil and bake for 20 minutes at 425 F.

Squeeze each of the artichoke hearts or press them against the bottom of a fine-mesh colander with a spoon to force out as much moisture as possible. Add the onions, artichoke hearts, and all remaining ingredients to a blender or food processor and puree until smooth but still chunky.

Serve with a rainbow of in-season veggies!